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HEALTHY LIVING Community Recipes for Cooking your way healthy Made in America Created by you

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Salads & Sides Small Plates & Snacks Pasta, Pizza & Grains Seafood Poultry & Meat Desserts


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SALADS PAN SEARED BEEF WITH SHALLOT VINAIGRETTE & BABY SPINACH ARTICHOKES, ASPARAGUS, & WATERCRESS SALAD SPRING SALAD WITH ALMONDS AND CHICKEN


PAN SEARED BEEF WITH SHALLOT VINAIGRETTE & BABY SPINACH

2 Tbsp. Promise速 Buttery Spread 1- lb. lean top sirloin steak, trimmed of fat 4 large shallots, chopped 1/2 cup dry red wine 1/2 cup fat free reduced sodium beef broth 8 cups baby spinach leaves or arugula, coarsely chopped

6 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

In 12-inch nonstick skillet, melt 1 tablespoon Promise速 Buttery Spread over medium-high heat and cook steak, turning once, until desired doneness. Remove steak and thinly slice.

2

In same skillet, melt remaining Spread and cook shallots, stirring occasionally, 4 minutes. Add wine and broth. Reduce heat to low and simmer 5 minutes.

3

On serving platter, arrange spinach. Top with steak, then drizzle with vinaigrette. Sprinkle, if desired, with freshly ground black pepper.


Author: Making Life Better.com Submitted by: Shelah J Strempke Website: http://mym.cx/L4Sgm5


ARTICHOKES, ASPARAGUS, & WATERCRESS SALAD

For the vinaigrette: 2 tablespoons apple cider vinegar 1/2 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil For the salad: 1 bunch asparagus, ends trimmed 1 cup fresh flat-leaf parsley, chopped 1 (12-ounce) can artichoke hearts in water, drained and halved 1 tomato, cored and chopped 1 bunch watercress, tough stems removed

8 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

To prepare the dressing: In a small bowl, combine the vinegar, mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.

2

To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.

3

In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.


Author: Ingrid Hoffmann Submitted by: Jossie Meyer Website: http://mym.cx/Kr8qqO


SPRING SALAD WITH ALMONDS AND CHICKEN

Grilled Chicken Green Leaf Lettuce Grapes Strawberries Almonds Cucumber Green Onions Salad Dressing (your choice)

10 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Arrange your salad with lettuce, grapes, strawberries, almonds, cucumber, and green onions.

2

Place grilled chicken on bed of fruit and veggies.

3

Add you choice of dressing.

4

Enjoy!

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Makes for a nice refreshing fruit and veggie salad Author: Self Submitted by: Ashley Dougherty


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SNACKS & SMALL PLATES 16 18 20 22 23 24 25

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FRUIT SALSA WITH CINNAMON CHIPS SWEET POTATOES WITH CRANBERRY-GINGER GLAZE SPAGHETTI SQUASH AU GRATIN SPINACH DIP, MADE OVER RANCH CHIP DIP ROASTED RED POTATO FRIES HUMMUS LETTUCE WRAP SPICY PINEAPPLE MANGO SALSA


FRUIT SALSA WITH CINNAMON CHIPS

1 pint of strawberries 1/2 cup pineapples (I used canned) 1 cup of peaches ( I used canned) 3 kiwis 2 Tablespoons of fruit preserve (optional) I hardly ever use this unless I’m using all fresh fruit. 6 flour tortillas (8-inch) 3-4 Tablespoons butter, melted 2 Tablespoons of sugar 1/2 tablespoon of cinnamon Cooking oil

14 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Preheat oven to 350 & dice up the strawberries, pineapples, peaches and kiwi.

2

Place the fruit into a bowl and mix to combine. If using fruit preserve add it in now. Place into the refrigerator to chill. I place mine in the freezer to get it colder faster.

3

Spray two baking sheets generously with cooking oil. Set aside.

4

Stack tortillas on a plate and slice them into 8 slices.

5

Place the tortilla slices on the baking sheets.

6

Melt butter in a bowl

7

In a small bowl, combine cinnamon and sugar.

8

Brush tortillas with butter and then sprinkle with the cinnamon sugar mixture.

9

Bake for 5-7 minutes. (Be careful not to over bake. Tortillas will crisp up more as they cool. )

10

Remove from oven and let cool. Enjoy!!!


Author: Monique Submitted by: Ciera Stephens Website: http://mym.cx/JVW3oO


SWEET POTATOES WITH CRANBERRY-GINGER GLAZE

2 medium sweet potatoes 1/2 cup dried cranberries 1/4 cup cranberry juice 1/4 cup maple syrup 2 slices (1/8 inch thick) fresh ginger Dash black pepper

16 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Pierce potatoes all over with fork. Microwave on HIGH 10 minutes or until soft. Peel and cut potatoes into eighths; place in serving dish.

2

Meanwhile, to prepare glaze, place cranberries, juice, syrup, ginger and pepper in small saucepan. Cook over low heat 7 to 10 minutes or until syrupy.

3

Discard ginger slices. Pour glaze over potatoes.


Author: Publications International, Ltd. Submitted by: Marie and Jason Ruediger Website: http://mym.cx/L4LNYh


SPAGHETTI SQUASH AU GRATIN

1 medium spaghetti squash 2 tablespoons unsalted butter 1 small yellow onion, cut in half and very thinly sliced ¼ teaspoon red pepper flakes, or more if you like it spicy 1 teaspoon fresh thyme ½ cup low fat sour cream ½ cup shredded cheddar cheese (I use extra sharp)

18 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

2

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

3

Place into a 375º for 15 – 20 minutes until golden brown on top.


Author: Lindsey (Dandy Dishes) Submitted by: Jessica L Nettles Website: http://mym.cx/JCUXyo


SPINACH DIP, MADE OVER

10-ounce package frozen chopped spinach, thawed and squeezed to remove all water 16 ounces light sour cream 1/4 cup light mayonnaise 14-ounce can artichoke hearts in water, drained and chopped 1/4 cup minced radishes 1/4 cup chopped pimento-stuffed olives 1/4 cup diced carrots 1/4 cup chopped scallions (green and white parts) 1/4 cup minced fresh basil 2 tablespoons minced fresh parsley 1 teaspoon Dijon mustard 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper

20 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Combine all ingredients in a large bowl and mix well to combine.

2

Refrigerate 30 minutes (and up to 24 hours) before serving. Don’t let the long ingredient list scare you – most are pantry staples and/or you can swap ingredients you already have handy. You can also add additional vegetables, such as bell peppers, celery and zucchini, and serve the dip in a whole grain bread bowl.


Author: Robin Miller Submitted by: Constance A Johnson Website: http://mym.cx/JCWLri


RANCH CHIP DIP

2 cans Bush Black Beans 2 cans Whole Kernal Corn 2 Bunches of green onions- chopped 1/2 tsp. Ground cumin 1/2 tsp. Garlic powder Ranch dressing Crushed red pepper to taste 1 bag of shredded colby jack cheese

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INGREDIENTS

DIRECTIONS

1

Strain black beans and corn in strainer, rinse until water runs clear.

2

Add all ingredients in bowl and coat with Ranch dressing.

3

Mix, refrigerate and enjoy. Serve with Tortilla Chips ( multigrain Tostitos)

Author: WeightWatchers Submitted by: Summer Thomas 22 MCX HEALTHY LIVING MAY 2012


ROASTED RED POTATO FRIES

½ cup olive oil 1 tbsp minced garlic ½ tsp basil (dried) ½ tsp marjoram (dried) ½ tsp dill weed (dried) ½ tsp thyme (dried) ½ tsp oregano (dried) ½ tsp parsley (dried) ½ tsp red pepper flakes (crushed) ½ tsp salt 8-10 red potatoes (peeled and sliced)

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INGREDIENTS

DIRECTIONS 1

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt.

2

Stir in potatoes until evenly coated.

3

Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Submitted by: Shannon M Henderson 23 MCX HEALTHY LIVING MAY 2012


HUMMUS LETTUCE WRAP

1 romaine lettuce leaf 2 tbsp of garlic hummus 4 slices of avocado 1 slice of Muenster cheese 2 slices of tomato 2 slices of Butterball low sodium rotisserie chicken slices

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INGREDIENTS

DIRECTIONS

1

Use your lettuce leaf as the base for your wrap.

2

Add the 2 tbsp of hummus, and layer the chicken,cheese,tomato,& avocado.

3

Wrap your leaf with all the ingredients, and enjoy! VERY DELICIOUS!

Author: Self Submitted by: Angela Espinoza 24 MCX HEALTHY LIVING MAY 2012


SPICY PINEAPPLE MANGO SALSA

1/2 cup chopped peeled mango 1 1/2 cup pineapple tidbits fresh or canned 1/2 cup diced sweet red pepper 1/2 cup diced green or orange pepper 2-3 plum tomato, seeded and chopped 4 tablespoons minced fresh cilantro 2 green onions, sliced 2 tablespoons lime juice 2 tablespoon lemon juice 2 jalapeno pepper,seeded and finely chopped

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INGREDIENTS

DIRECTIONS 1

Place all in a bowl

2

Mix

3

Cover and refrigerate until chilled.

4

Serve with fish or chicken.

Author: Self Submitted by: Terri Conboy-Shannon 25 MCX HEALTHY LIVING MAY 2012


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PIZZA & PASTA CAULIFLOWER CRUST HAWAIIAN PIZZA LO-CAL BBQ CHICKEN PIZZA CHICKEN BREAST PASTA SIMPLE GARLIC PASTA SPAGHETTI CARBONARA CHICKEN BREAST PASTA


CAULIFLOWER CRUST HAWAIIAN PIZZA

CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits

28 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Shred the cauliflower into small crumbles. You can use the food processor if you’d like, but you just want crumbles, not puree. You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

2

Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3

Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips: From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together. *Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork.


Author: Lori Lange Submitted by: Calli Farmer Website: http://mym.cx/J5jsj6


LO-CAL BBQ CHICKEN PIZZA

1 Flat Out Pita Wrap 3 tablespoons BBQ Sauce 1/4 Red Onion 1 Chicken Breast 2/3 cup Mozzarella Cheese

30 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

(This step is OPTIONAL! For a crunchy crust, Place the Flat Out Pita Wrap on an ungreased baking sheet. Place the Flat Out Pita Wrap in the oven at 350 degrees for 7-10 minutes until the edges are golden brown.)

2

Steam the chicken breast in the microwave for 12-15 minutes. When the chicken is done shred it into small pieces and set aside.

3

When the chicken (and crust if desired) is ready then it is time to assemble the pizza.

4

Place 3 tablespoons of BBQ Sauce on the Flat Out Pita Wrap.

5

Chop up 1/4 of a red onion.

6

On top of the sauce place the shredded chicken and red onion.

7

Next place 2/3 of a cup of low fat part skim shredded mozzarella cheese on top of the pizza.

8

Bake at 350 degrees until the cheese is melted on top (5-10 minutes). Enjoy!


Author: MESSIEJESSIE23 Submitted by: Brittany Cheatham Website: http://mym.cx/KrahMe


CHICKEN BREAST PASTA

1 pound Chicken Breast tenders (or chicken breast cut into strips) cut into 1 inch pieces 1 box Ronzoni Garden delight penne rigate McCormick perfect pinch roasted garlic and bell pepper seasoning 1 cup Low sodium chicken stock 1 tsp Flour 1 tsp Extra virgin olive oil

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INGREDIENTS

DIRECTIONS Make pasta according to package directions drain and set aside in 12inch pan Spread 1tsp EVOO (extra virgin olive oil) over medium heat Brown chicken pieces add 1tsp mccormicks perfect pinch to flavor chicken Slowly add 1 cup low sodium chicken broth to chicken Cook chicken thoroughly over med/high heat (about 15 minutes) Add 1tsp flour to chicken and chicken broth mixture to thicken stock Add 1 tsp mccormicks perfect pinch Add chicken mixture to drained pasta toss lightly and serve!

Author: Self Submitted by: Jennifer James 32 MCX HEALTHY LIVING MAY 2012


SIMPLE GARLIC PASTA

1/2 cup Whole grain rotini 1/2 cup Tri-Color rotini 6 cups of water dash of sea salt 1 tbsp of minced garlic 2 tbsp of Extra Virgin Olive Oil

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INGREDIENTS

DIRECTIONS Bring water to boil add a dash of salt for taste (optional) Cook pasta per package directions (I prefer al dente but my kids like it soft) Drain pasta (DO NOT RINSE!) Heat oil and garlic under med - med high heat. When garlic starts to brown reduce heat and add the cooked pasta toss for about a minute Take off heat and serve

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Optional add-ins: Red Pepper Flakes, Capers (yum! but salty),Parmesan cheese, Sun dried tomatoes, chopped roma tomatoes, Black olives, or Salami (nutrition value goes down though)

Author: Enrico Pianori, Friend and former boss Submitted by: Ralph Sanchez 33 MCX HEALTHY LIVING MAY 2012


SPAGHETTI CARBONARA

1 box Thick Spaghetti 8 ounces pancetta or bacon, cut into thin strips Âź cup extra virgin olive oil 4 eggs, slightly beaten 1Âź cups freshly grated Romano cheese freshly ground black pepper (to taste)

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INGREDIENTS

DIRECTIONS 1. Cook pancetta (or bacon) in skillet, over medium heat, 5 to 6 minutes or until golden brown and crisp, stirring frequently. Add olive oil. 2. Cook Spaghetti according to package directions; drain and return to pot. 3. Stir bacon mixture into Spaghetti and cook over medium heat for 1 minute. 4. Add eggs and cook 1 to 2 minutes until eggs are cooked, stirring constantly. Toss gently with Romano cheese. Season to taste with black pepper. Transfer to serving platter.

Author: Unknown Submitted by: Crystal Strong 34 MCX HEALTHY LIVING MAY 2012


GARLIC AND BASIL PASTA

Olive oil Red and green bell pepper Olives Garlic Capers Basil leaves Cooked pasta Parmesan cheese

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INGREDIENTS

DIRECTIONS SautĂŠ garlic, add capers and olives,then bell pepper Add the pasta then add the basil Serve and place parmesan as garnish.

Author: Self Submitted by: Joseth Escudero-Clemons 35 MCX HEALTHY LIVING MAY 2012


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SEAFOOD PERUVIAN CEVICHE BBQ SHRIMP WITH GINGER AND LIME EASY LEMON GARLIC SHRIMP CHAMPAGNE-DIJON BASS FILLETS


PERUVIAN CEVICHE

1 1/2 pounds ono, mahi mahi, or bluenose bass, diced 1/2 small red onion, halved and slivered 3/4 cup lime juice 1/2 teaspoon salt 1 habanero chile, seeded, halved, and thinly sliced (optional) 1 tablespoon ají amarillo sauce (optional; see note) 1/2 cup cilantro leaves, chopped 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced 1 cob sweet corn, boiled and cut into 4 pieces 4 butter lettuce leaves

38 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

2

In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.

3

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side. Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets. Note: Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to “cook” the fish

Nutritional Information AMOUNT PER SERVING

Calories: 226 Calories from fat: 6.6% Protein: 33g Fat: 1.7g Saturated fat: 0.4g Carbohydrate: 19g Fiber: 2.2g Sodium: 458mg Cholesterol: 124mg


Author: Sunset Magazine Submitted by: AnaCarolina Montoya Website: http://mym.cx/JVUJT4


BBQ SHRIMP WITH GINGER AND LIME

3 tablespoons freshly squeezed lime juice 3 tablespoons olive oil 1 tablespoon minced ginger 1 tablespoon brown sugar 1 large clove garlic, minced 1 teaspoon grated lime zest 1 teaspoon Asian sesame oil 1 pound large shrimp (16 to 20 count) 2 limes, each cut into 4 wedges 2 tablespoons chopped, fresh cilantro

40 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest, and sesame oil. Set aside.

2

Peel and devein the shrimp, leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in large resealable plastic food storage bag and refrigerate for at least 1 hour.

3

Preheat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.

4

Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking. Or cook directly under the broiler, 3 to 4 inches from the heat source.


Author: Chef Wolfgang Puck Submitted by: Michael Adkins Website: http://mym.cx/J389bQ


EASY LEMON GARLIC SHRIMP

1/2 cup lemon juice 4 cloves minced garlic 2 teaspoon oregano 1 teaspoon salt 1 teaspoon pepper 1/2 cup olive oil 1 lb pkg frozen shrimp 16 oz frozen sugar snap peas Rice of your choosing

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INGREDIENTS

DIRECTIONS

1

Combine in frying pan

2

Simmer for 20 min

3

Serve over rice

Author: Jan Lane Submitted by: Sarah D Koeppe 42 MCX HEALTHY LIVING MAY 2012


CHAMPAGNE-DIJON BASS FILLETS

6 (5-6 oz.) bass filets or any other firm fish 3 tbsp. chopped shallots 1 c. champagne 2 tbsp. Dijon mustard 3 tbsp. butter 1 tbsp. flour 1 c. cream Juice of 1 lemon Salt and pepper to taste

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INGREDIENTS

DIRECTIONS 1

In baking dish rub 1 tablespoon butter on the bottom and sprinkle some chopped shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in a 450 degree oven for 10 minutes.

2

Lift up the bass and place them on a large platter.

3

In a skillet melt one tablespoon butter and add the flour. Let cook for a few seconds. Add the liquid from the baking dish and whisk together. Add the cream and mustard. Let reduce until the right consistency. Adjust seasoning and add the lemon juice.

4

Pour the sauce over the cooked sea bass and serve immediately.

Author: Self! I am a Chef Submitted by: Heather Crossgrove 43 MCX HEALTHY LIVING MAY 2012


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MEATS HEALTHY BAKED CHICKEN NUGGETS CHICKEN WITH QUINOA AND VEGGIES CROCKPOT SALSA CHICKEN TURKEY TACOS ROASTED POTATOES,CHICKEN SAUSAGE AND PEPPERS PINEAPPLE CHICKEN MEDITERRANEAN CHICKEN WITH COUSCOUS


HEALTHY BAKED CHICKEN NUGGETS

16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces Salt and pepper to taste 2 tsp olive oil 6 tbsp whole wheat Italian seasoned breadcrumbs 2 tbsp panko 2 tbsp grated Parmesan cheese Olive oil spray

46 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

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Having 3 children, chicken nuggets has always been something I could easily turn to. Then I realized the processed bags I would buy at the grocery store with loaded with unhealthy ingredients and there didn't seem to be much chicken to it. So I found this recipe by a blogging mom and they are delicious! -April Marie Wilson


Author: Gina Homolka Submitted by: April Marie Wilson Website: http://mym.cx/L4EsIf


CHICKEN WITH QUINOA AND VEGGIES

1 cup rinsed quinoa 2 cups chicken broth 2 tablespoons extra-virgin olive oil 2 garlic scapes*, chopped 1 small onion, chopped 2 skinless, boneless chicken breast halves cut into strips 2 tablespoons extra-virgin olive oil 1 zucchini, diced 1 tomato, diced 4 ounces crumbled feta cheese 8 fresh basil leaves 1 tablespoon lime juice

48 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.

2

Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes* and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa. * Garlic scapes are the curling tops of garlic plants, which are as edible as the garlic bulbs.


Author: kmo1070 Submitted by: Bianca Padilla Website: http://mym.cx/L4FS5D


CROCKPOT SALSA CHICKEN

2 jars of salsa Pack of fresh chicken breasts Brown or White rice

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INGREDIENTS

DIRECTIONS

1

Wash chicken put into crock pot

2

Pour the 2 jars of salsa in crockpot with half a jar of water let cook on low 4-5 hours

3

Make some brown or white rice pour salsa chicken over the rice and enjoy!!!!

Its my favorite recipe by far hope y’all enjoy! -Hayley Milberg-Carney 50 MCX HEALTHY LIVING MAY 2012


Author: Family friend Submitted by: Hayley Milberg-Carney


TURKEY TACOS

1 lb ground turkey taco seasonings Topping: white or yellow corn tortillas lettuce tomatoes cheese sour cream (if you want)

52 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Brown the ground turkey, drain if necessary.

2

Add the seasoning mix and follow instructions on the package.

3

Bring to a simmer and cook for five minutes stirring occasionally.

4

Plate tortillas*, add fixings, enjoy! *I lightly fry my tortillas(olive oil), since I like mine more on the crispy side. Its all about personal preference.

“

Try zesty Italian dressing in substitute of hot sauce, sooo good! -Sarita L Hopper


Author: Self Submitted by: Sarita L Hopper


ROASTED POTATOES, CHICKEN SAUSAGE AND PEPPERS

1.5 lb (about 3 large) potatoes, russet or new 1 medium onion, peeled and quartered, layers separated 2 red bell peppers, seeds removed and cut into 1 inch pieces 2 tsp extra virgin olive oil Kosher salt and fresh cracked pepper to taste 1 tsp chopped rosemary (fresh or dry) 1/2 tsp garlic powder olive oil spray (I use my Misto) 1 lb Italian chicken sausage (al fresco’s) cut each link into 6-7 slices

54 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Cut the potatoes into small 1” x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

2

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

3

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly.

4

Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Use a spoon to toss so nothing sticks or burns.

5

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don’t burn.


Author: Gina Homolka Submitted by: Kim Tilmann Website: http://mym.cx/L4KWHa


PINEAPPLE CHICKEN

2 lbs/1 kg skinless chicken pieces 1 can (14 oz/398 mL) unsweetened pineapple chunks, undrained 1 tsp/5 mL dried rosemary 1/2 tsp/2 mL paprika 1/2 tsp/2 mL salt 1/4 tsp/1 mL pepper 1/4 tsp/1 mL ground ginger

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INGREDIENTS

DIRECTIONS Preheat the oven to 375F/190C. Place the chicken in a baking dish. Drain the can of pineapple. Pour the pineapple chunks over the chicken. In a small bowl, combine the rosemary, paprika, salt, pepper and ginger. Sprinkle this over the chicken. Bake, covered, for one hour or until the chicken is no longer pink inside.

Author: Ellen Gray Submitted by: Stacey Chamness Website: http://mym.cx/JVSRd3 56 MCX HEALTHY LIVING MAY 2012


MEDITERRANEAN CHICKEN WITH COUSCOUS

2 chicken breasts, cut into slices 1 red onion, sliced ½ jar julienned sundried tomatoes ½ jar kalamata olives, cut in ½ ¼ cup marsala wine Olive oil (to sauté onions) Salt and pepper (to taste) Whole wheat couscous

57 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS 1

Sauté onion in olive oil until softened.

2

Add chicken and cook until no pink on outside.

3

Add tomatoes and olives, cover to finish cooking chicken.

4

Remove cover. Add marsala wine and reduce.

5

Cook couscous as stated on package.

I made up this recipe with things I had in my kitchen pantry. Author: Self Submitted by: Corrine Vollstedt


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DESSERTS BACK TO SCHOOL CUPCAKES LEMON PANNA COTTA WITH BLUEBERRY COMPOTE PUMPKIN PROTEIN BARS PUMPKIN FLUFF LOW-FAT CHOCOLATE CHIP COOKIES


BACK TO SCHOOL CUPCAKES

1 1/2 C flour 3/4 tsp baking soda 1 tsp baking powder 1/4 C honey 1/4 C sugar 1 C finely chopped carrots (about 1 large carrot) - It’s easiest to do this in a food processor. If you use organic carrots and scrub them well, you don’t even have to peel them first. 1 C overripe banana (about 2 bananas), mashed 1/2 C unsalted butter, room temperature 2 eggs 1 tsp vanilla extract zest of 1 medium-sized lemon 1 C apples, peeled and roughly chopped (I used Golden Delicious, but you can use whatever kind you like) Cinnamon cream cheese frosting (http://mym.cx/JVWT4X)

60 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

In a medium-sized bowl, whisk together flour, baking soda, and baking powder.

2

In a large bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla, and lemon zest until well combined.

3

Add flour a little bit at a time, mixing until just combined.

4

Fold in apples.

5

Fill cupcake liners 3/4 full.

6

Bake at 350 F for 20 minutes or until a toothpick comes out dry.

7

Frost with cinnamon cream cheese frosting.


Author: Stef Submitted by: Anna Jusino Website: http://mym.cx/JJJRb0


LEMON PANNA COTTA WITH BLUEBERRY COMPOTE

Panna Cotta 8 C. 2% milk 1 C. heavy cream 1 C. granulated sugar 16 sheets gelatin or 16 tsp powered Gelatin bloomed in cold water 1 vanilla bean 1 tsp Lemon Extract Blackberry Compote 2 C. blackberries 1/4 C. sugar 1 tbsp Lemon Juice 1/2 tbsp Cornstarch

62 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Panna Cotta Heat milk, cream, sugar and vanilla bean. Add in bloomed gelatin and remove from heat. Strain and add lemon extract. Pour into glasses and let set for 4 hours.

2

Blackberry Compote Cook blackberries, sugar and lemon juice in a saucepan. When boiling add cornstarch and remove from heat. Let cool.

3

Pour blackberry compote over Lemon Panna Cotta. You may add a few more blackberries for texture.


Author: Miraval Resorts Submitted by: Paula Brown Website: http://mym.cx/JCQBrb


PUMPKIN PROTEIN BARS

½ C Xylitol Brown Sugar Blend (Ideal) 1 - 4 oz. jar baby food applesauce 2 tsp. ground cinnamon 1 ½ tsp. ground ginger ½ tsp. ground clove 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 2 tsp. vanilla extract 4 large egg whites 1 - 15 oz. can of raw pumpkin 2 C oat flour 2 scoops vanilla whey protein ½ cup almond milk ½ C chopped walnuts (optional)

64 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Preheat the oven to 350. Spray a 9 X 13 Pyrex dish with non-stick spray.

2

Combine first 11 ingredients and mix well.

3

Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min. Makes 24 squares.


Author: Jamie Eason Submitted by: Johanna Greenhalgh Website: http://mym.cx/J39LSU


PUMPKIN FLUFF

1 15oz can pumpkin 1 pkg sugar free, fat free vanilla pudding 1 Tbsp cinnamon 1 cup fat free cool whip

66 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Combine pumpkin, pudding powder, cinnamon.

2

Fold in cool whip. Divide into 1 cup serving containers.

3

Refrigerate. Tastes like pumpkin pie without the crust.


Author: Weight Watchers Submitted by: Lauren Harvey


LOW-FAT CHOCOLATE CHIP COOKIES

1/2 cup granulated sugar 1/2 cup brown sugar 2 tbsp butter, melted 1 egg white 2 tbsp apple sauce 1 tsp vanilla extract 1/2 cup whole wheat pastry flour 1/2 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 1/2 cup mini chocolate chips

68 MCX HEALTHY LIVING MAY 2012

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INGREDIENTS

DIRECTIONS

1

Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

2

In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.

3

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

4

Fold in chocolate chips.

5

Drop by level spoonfuls about 1 inch apart onto baking sheets.

6

Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.


Author: Gina Homolka Submitted by: Robert Sukovaty Website: http://mym.cx/JJJXzp



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